For the syrup: Bring sugar and water to a boil; boil for 1 minute. Cool to room temperature.
For the ice cream: Place everything else in a blender, in the order listed. Add the cooled syrup and blend on "high" until completely smooth. You can then either freeze it in an ice cream machine, as per manufacturer's instructions, or place it in a stainless-steel container in the freezer until frozen. If you use the second method, be sure to stir/scrape the mixture every half hour until it's frozen to the consistency you want.
Yield: 4-6 servings